Mushroom Risotto

Ingredients

• 2 (.35-ounce) packages dried porcini mushrooms
• About 5 cups veal or beef stock (preferably homemade)
• 8 sprigs of fresh thyme plus additional for garnish
• 4 sprigs of fresh sage plus additional for garnish
• 2 bay leaves
• 1/4 cup olive oil
• 3 large leeks (white and pale green part only) quartered lengthwise, sliced thin and washed thoroughly (about 2 cups)
• 2 garlic cloves, minced
• 3/4 pound thinly sliced cremini or portobello mushrooms (about 3 cups)
• 2 anchovies, drained and mashed to a paste
• 1 1/4 cups superfino rice
• 1/2 cup dry red wine
• 3 tablespoons unsalted butter, softened
• 1/3 cup freshly grated Parmigiano-Reggiano
• Salt and pepper

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